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Author Notes: I have gotten into Indian-spiced foods in a big way. The complexity of the flavours is so enticing. Carrots are my second most favourite veggie. Their natural sweetness blends well with particular spices and fruits. This recipe makes a great introduction to Indian flavours as well as introducing a surprising variation to a delicious rustic dessert. This is also a tasty way to add more antioxidants and beta carotene into your diet as well as increasing your daily servings of fruits and veggies. The Indian spices warm this crumble up in such a flavourable way! —gr8chefmb
- 1 pound carrots
- 1 20- ounces can pineapple chunks packed in juice or water [reserve juice]
- 1 10- ounces can mandarin oranges packed in juice or water [reserve juice]
- 1 cup raisins or dried cranberries, or a combination
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse ground salt
- 3 tablespoons cornstarch
- 3 tablespoons brown sugar
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup almonds, coarsely chopped
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, 1/2-inch dice
- Vanilla ice cream, plain yogurt or fresh whipped cream for garnish [optional]
- FILLING: Preheat oven to 375°F. Peel and trim ends of carrots; cut into 1-inch pieces. Place carrots in a three-quart saucepan, add reserved juice from pineapple along with enough cold water to just barely cover carrots. Place saucepan over medium-high heat and bring to the boil. Cook carrots until just barely fork-tender, approximately 8-10 minutes. Drain well and place in large mixing bowl. Spray a 3-quart rectangular glass baking dish with nonstick cooking spray.
- Add pineapple chunks, orange segments, raisins/cranberries, nutmeg, allspice, ginger, cardamom, cinnamon, and salt; stir to combine thoroughly. In a small mixing bowl, whisk together cornstarch and brown sugar; add reserved orange juice and whisk until thoroughly combined. Pour into carrot mixture and stir together. Spread evenly in prepared baking dish.
- CRUMBLE TOPPING: In a medium mixing bowl, stir together oatmeal, almonds, brown sugar, flour and cinnamon until thoroughly mixed. Use a fork to cut butter into mixture until crumbly. Sprinkle evenly over carrot mixture. Bake in preheated oven for 20-30 minutes, or just until bubbly and topping is golden brown. Serve warm with vanilla ice cream, yogurt or freshly whipped cream.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Carrot Recipe